Mexican Chicken Pozole Soup

This Mexican chicken pozole soup gets a flavorful twist with classic ingredients like smoky chipotle peppers, chewy hominy, and fresh lime juice.

Growing up, my parents would take us on a day trip to Nogales, Mexico located an hour and a half south of Tucson. From the minute we crossed the border, the smell of homemade corn tortillas, fresh cilantro and warm spices would fill the air. It was completely intoxicating and was the start of my lifelong love affair with authentic Mexican food.

I frequently whip up baked corn tortilla chips and my Mexican slaw with honey lime vinaigrette, along with this Mexican Chicken Pozole Soup. It’s an easy, weeknight version of the classic dish. To save time I use rotisserie chicken, but any leftover shredded meat would work including pork or even beef.

Ingredients

• Chicken: Leftover rotisserie chicken, or precooked chicken breast work great.
• Chipotle peppers: Chipotle peppers in adobo sauce add smokey, rich, spicy flavor to the soup.
• Green chilis: Adds another level of mild spice to the soup.
• Garlic: Adds pungent, aromatic flavor and nutty notes.
• Veggies: Fire roasted diced tomatoes, carrots, onion, red bell pepper, and hominy add substance, vitamins, and flavor to the pozole.
• Chicken broth: Makes for a flavorful base to the soup.
• Lime: Lime juice adds a bit of fresh acidity that helps cut through some of the spice.

Change Things Up

• Use different toppings! I love topping with tortilla chips, cilantro, and sliced radishes. But you can add shredded cabbage, sliced avocado, and cheese.
• You can use pork or beef instead of chicken as the protein.
• Use veggie or beef broth instead of chicken broth for a slightly different flavor.

How to Make Mexican Chicken Pozole Soup

Step 1. Dice your onion and add it to the bottom of a large soup pot in some olive oil.

Step 2. Next add your chopped carrots.

Step 3. Followed by the diced bell pepper.

Step 4. Use a microplane to grate the garlic, and add a sprinkle of salt.

Step 5. Sauté the veggies until softened.

Step 6. Add the chipotle peppers, smoked paprika, and black pepper before adding the chicken broth.

Step 7. Add the shredded chicken, diced tomatoes, and canned hominy.

Step 8. Add the green chilies and lime juice, then bring to a boil. Reduce heat and simmer for about 20 minutes.

Serve garnished with your favorite toppings, then enjoy your Mexican Chicken Pozole Soup!

Frequently Asked Questions

More Mexican Recipes

• Cucumber Pico de Gallo
• Grilled Shrimp Tacos with Cabbage Slaw
• Frozen Mango Margaritas
• Flank Steak Tacos
• Homemade Corn Tortillas
• Easy Sauteed Shishito Peppers with Ginger Soy Vinaigrette

Eat It, Like It, Share It!

Did you try this soup and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

For a flavorful and comforting soup the whole family an enjoy, give this Mexican Chicken Pozole a try.

Your spoon is waiting.